Grilled Chicken Spinach Salad

Prep: 20 minutes plus marinating
Grill: 6 minutes • Serves: 4

1/4 cup extra virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon ground black pepper
1-1/4 pounds boneless, skinless chicken breasts
1 small jalapeño chile pepper
1 small garlic clove
2 teaspoons honey
1 bag (9 ounces) fresh baby spinach
1 pint grape tomatoes, each cut lengthwise in half
1/2 small red onion, very thinly sliced
1/2 cup shredded Monterey Jack cheese

1. Prepare outdoor grill for direct grilling over medium heat. In small bowl, whisk together 1 tablespoon each oil and lime juice, chili powder, and 1/4 teaspoon each salt and black pepper. Place chicken in large zip-top plastic bag; pour lime juice mixture in bag. Seal bag, pressing out excess air. Massage chicken in bag to coat. Marinate chicken at room temperature 10 minutes.

2. Remove chicken from marinade; discard marinade. Place jalapeño and chicken on hot grill rack. Cook jalapeño 5 to 7 minutes or until tender and charred in spots, turning occasionally; transfer to plate. Cook chicken 6 to 8 minutes or until internal temperature reaches 165°, turning once halfway through cooking. Transfer chicken to cutting board; let stand 5 minutes.

3. Remove as much charred skin from jalapeño as possible. Cut off and discard stem end of jalapeño; cut lengthwise in half. With paring knife, scrape out and discard seeds. Transfer jalapeño to bowl of food processor with knife blade attached. Add garlic, honey, and remaining 1 tablespoon lime juice, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Pulse until jalapeño and garlic are very finely chopped, occasionally scraping side of bowl with rubber spatula. With processor running, slowly pour remaining 3 tablespoons oil through feed tube and blend until dressing is thick and emulsified. Makes about 1/4 cup.

4. In large bowl, toss spinach, tomatoes, onion and dressing until well combined; slice chicken. Evenly divide spinach mixture among 4 dinner plates; evenly top with sliced chicken and cheese.

Approximate nutritional values per serving:
364 Calories, 18g Fat (5g Saturated), 92mg Cholesterol,
406mg Sodium, 10g Carbohydrates, 3g Fiber, 41g Protein